Let your nostalgia run wild with this simple and delicious chocolate pie that will most likely bring back memories of your grandma’s baking.
I remember asking Granny Brewer to write down her Chocolate Pie recipe. She said, “I don’t have one; I just make the pies.” Hmmm, that didn’t help me out much in the baking department but her pies were always a hit. And, when she said “pies”, she meant more than one. You see, she had two grandsons and she thought each one needed his own pie. Bless ’em. They always got their pies but I never got my recipe. From her, that is. I had to experiment until I hit on what must have been her method/recipe because it is that good. Hit on it I did, several years ago, and I’ve been making chocolate pies ever since. The trouble is, I came to understand what she meant when she said, “I don’t have a recipe.”
Oh, happy day! I have finally done it! I have recorded the recipe in writing for those who have been asking for it. That is, Granny Brewer’s Chocolate Pie, or Southern Classic Chocolate Cream Pie with Meringue. It’s about time, yeah I know. Our YouTube instructional video has hit over 10,000 views so I am sure folks are happy to have this in writing.
The recipe is written for you below but I have made a nice little link for y’all to print if you wish to add it to your three-ring homekeeping book.
A FEW COMMONLY ASKED QUESTIONS:
- How do you make easy chocolate pudding pie from scratch? Let me show you how! With only seven ingredients you’ll be mixing one up in no time!
- How long does it take to make chocolate pie? About 15-20 minutes for cook time and an hour of refrigeration.
- How do you store Chocolate Cream Pie? Simply cover with tin foil or plastic wrap and store in the fridge.
Cocoa Cream Pie Recipe Notes
Some people asked if you need to bake or freeze it… No, is the answer. It is an old-fashioned pudding. It thickens as you cook it and will firm up more when you chill it, but if you want to eat it warm by all means do! * I
don’t recommend using arrowroot powder as a substitute for cornstarch or flour; it kind of makes it stringy and sticky. I had it as a gluten-free option, but took it out, because I did not like the outcome. Cornstarch is a perfect gluten-free option and was always my granny’s first choice when making cream pies.
To Make this Recipe You’Il Need the following ingredients:
½ c. cocoa
¼ cup cornstarch (or ½ c. all purpose flour)
3 egg yolks
1 ½ c. sugar
¼ tsp. salt
2 c. milk
1 tsp. vanilla
How to make it
Mix cocoa, cornstarch, beaten egg yolks; sugar and salt, then add milk gradually, while stirring in a pot over med-high heat on your stovetop. Cook until thick, beating it smooth. Cream pies take some time to thicken, so stir, and stir (10-15 min). Using a heavy bottom pan really helps. Just keep it up until it thickens add vanilla in after you take off the heat. Pour into a pre-baked pie shell. Put in the fridge to chill, add whipped cream if you like :0 Or use the left over egg whites for a meringue topping!
Source : allrecipes.Com